Fish, chips & mushy peas
3
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Skip the local chippy, and make your own fish and chips instead!
Ingredients
Potatoes, Raw
650 g, peeled and cut into chips
Calorie controlled cooking spray
20 spray(s)
Calorie Controlled White Bread
3 slice(s)
Mustard Powder
1 teaspoon(s), level
Parsley, fresh
1 tablespoon(s), chopped
Plain White Flour
1 tablespoon(s), level
Egg, whole, raw
1 medium, raw, beaten
Coley, raw
4 fillet(s), medium
Peas, fresh or frozen
250 g
Half Fat Crème Frâiche
30 g
Mint, Fresh
1 tablespoon(s), chopped
Lemon
1 medium, cut into wedges
Instructions
1
Preheat oven to 200°C, fan 180°C, gas mark 6. Mist the chips with cooking spray, place on a tray and bake for 40 mins.
2
Meanwhile, toast the bread, then blitz in a blender to make crumbs. Stir in the mustard and parsley. Dip the fish in the flour, the egg and then the crumbs. Place on a tray misted with cooking spray. Bake for 20 mins.
3
Boil the peas for 3–5 mins. Drain and crush with a fork. Stir in the crème fraîche and mint. Divide the peas, chips and fish between 4 plates. Serve with lemon wedges for squeezing.
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